The germs that cause food poisoning are at greater risk of multiplying and spreading

when we are handling and preparing food. At these times we need to take extra care

to control food temperatures and avoid cross-contamination.

Wash and dry hands thoroughly before handling food. When you can, use clean

kitchen utensils not fingers for handling foods.

Keep raw and cooked food apart at all times. In particular keep raw meat, fish,

poultry and other raw foods away from cooked foods and ready-to-eat foods (such as

salads, bread and sandwiches).

Wash and dry hands, utensils – including chopping boards and knives - and surfaces

thoroughly after preparing raw meat, fish, poultry and other raw foods and before

contact with other food. Ideally use separate chopping boards for raw and cooked

foods.

Never put cooked food onto a plate which has previously held these raw foods until it

has been thoroughly washed.

Do not use the same utensil to stir or serve a cooked meal that was used to prepare the

raw ingredients.

Root vegetables such as potatoes, leeks and carrots often have traces of soil on them

which can contain harmful bacteria, so wash them thoroughly before use. Don’t

forget to wash other fruit and veg too, especially if they are going to be eaten raw.

Avoid preparing food for yourself or others if you are ill, especially with vomiting

and/or diarrhoea.

When cooking pre-packaged frozen foods always follow instructions on defrosting

and/or cooking from frozen.

If cooking from frozen allow sufficient time for food to be thoroughly cooked and

check it before serving.

When defrosting foods make sure they are fully defrosted before cooking.

Allow food enough time to thaw. Never re-freeze food once it has started to thaw.

Thaw food by placing it on the bottom shelf of the fridge in a container to catch any

juices. These juices can be contaminated so wash dishes – and hands – thoroughly

after use.

Only thaw food in a microwave oven if it is to be cooked immediately.

To thaw very large turkeys etc more quickly, let them defrost outside the fridge. Put

them in a cool place and make sure they are completely thawed before cooking.

Follow recipes and label instructions on cooking times and temperatures.

Remember to pre-heat the oven properly.

Cook all foods until they are piping hot. Double check that sausages, burgers, pork

and poultry are cooked right through; they should not be ‘rare’ or pink in the middle

and when pierced with a knife any juices that run out of the meat should be clear, not

bloody.

Lamb and beef (except when minced or rolled) can be eaten rare - but make sure the

outer surface is thoroughly cooked to kill any germs on the surface of the meat.

Elderly or sick people, babies, young children and pregnant women should only eat

eggs cooked until both yolk and white are solid and should not eat raw or partially

cooked fish and shellfish.

Don’t cook foods too far in advance. Once cooked, keep foods covered and piping hot

it’s time to eat.

When using a microwave, stir foods and drinks and allow them to stand for a couple

of minutes to avoid hot or cold spots. Check food is piping hot throughout before

serving.

Reheat foods until they are piping hot right through. Don’t reheat foods more than

once.

Do not put hot food directly into the fridge or freezer, let it cool sufficiently first; but

remember that cooling should be completed within one or two hours after cooking.

To speed cooling divide foods into smaller portions, place in a wide dish and stand

this in a shallow tray of cold water.

Babies’ immune systems are less developed than adults’. That puts them at greater

risk of illness so take extra care:

Cooking food outdoors, particularly for large groups, can increase the risk of food

poisoning. It’s harder to keep foods very hot or very cold and to keep everything

clean. But with a little extra care barbeques can be safe as well as fun.

Light the barbecue well in advance, make sure you use enough charcoal and wait

until it is glowing red (with a powdery grey surface) before starting to cook.

Keep meats, salads and other perishable food in the fridge, or in a cool bag with ice

packs, until just before you are ready to cook/eat them. Serve salads at the last

minute.

Ideally use separate cool bags for raw meats and ready-to-eat foods. Cool bags can

only keep food cool for a limited period so cook sooner rather than later. Better still,

if possible, fully pre-cook all poultry and sausages in the microwave or oven then

take them straight to the barbecue to add the final barbecue flavour.

During cooking, turn food often. If it starts to burn on the outside raise the grill height

or reduce the heat of the charcoal (dampen coals slightly or partially close air vents).

As always, cook poultry, burgers, pork and sausages throughout - no pink bits in the

middle.

Keep raw and cooked foods apart at all times. Don’t handle cooked foods with

utensils that have touched raw meats and don’t put cooked or ready-to-eat foods (eg

salad and bread) on plates that have held raw meats.

Keep serving bowls covered to protect them from dust, insects and pets.